Zucchine a Scapece
An authentic Neapolitan recipe with fried zucchini marinated with vinegar, garlic and mint. Perfect as an antipasto or served with grilled meat or fish.
Ingredients
- 4 Zucchini
- Vegetable Oil enough for shallow frying
- Salt to taste
- 30 ml White wine vinegar or more if preferred
- 3 tbsp Mint leaves finely chopped
Instructions
- Cut the zucchini into thin but not too thin slices, around 405mm thick. Ideally use a mandolin for even sized slices, but a sharp kitchen knife will also do.
- Heat frying oil (I use sunflower oil) to 170°C.
- Fry the zucchini slices a few at a time for a few minutes until they start to brown. Then put them onto kitchen paper to absorb the excess oil.
- When all the zucchini are cooked and drained, add them to a bowl and season them generously with salt, then add the white wine vinegar and mint leaves.
- Taste as you go to achieve the preferred balance of flavours, then cover and put in the fridge for at least 2 hours before serving.
Notes
- Oil Temperature Matters - use a thermometer to maintain 170°C. Test with one slice first - it should sizzle immediately.
- Don’t skip the resting time – marinating is key for depth of flavour. Minimum 2 hours, but 24 hours is ideal.
- Adjust Marinade to Taste – how much salt, vinegar and mint you use comes down to personal taste. Taste the marinade and adjust to balance the flavours to your personal taste.
- Make Ahead - the flavours deepen over time, making it perfect for making ahead.
- Preservation & Storage - zucchine alla Scapece will keep in the fridge for 5-7 days in airtight container. Don't freeze it as it will go mushy.
- Extra Oil - some recipes add extra virgin olive oil, but the zucchini already have sufficient oil from frying and so I prefer not to add more.